This nutritious curry made from mung batter is so yummy! Serve it as an appetizer, have it as a snack, or relish it with steamed rice and organic ghee.
Course Appetizer, Side Dish, Snack
Cuisine Indian
Keyword coriander powder, Curry Leaves, Garlic, Ginger, green chili pepper, green mung, Pesarattu, pesarattu kura
Special Diet No Added Sugar, Nut Free, Vegan, Vegetarian
Pour Pesarattu (Green Mung Crepe) Batter into a pan preheated with coconut oil for about 3 minutes. Make sure you don't make a thin crepe; instead make it thicker than a pancake. Set on low flame, cover with lid, cook for 2-3 minutes till contents solidify. Spread more oil evenly on top and turn over. Cover with lid, cook for 2-3 minutes and set aside for cooling.
Set the pesarattu pancake on a parchment paper on top of a cutting board. Using a pizza cutter wheel (or a knife), cut it into small cubes.
In addition to pesarattu cubes, make sure you have these ingredients ready: 1. Fine cut onion, ginger/garlic paste, curry leaves and 2. Cumin powder, coriander powder, salt and chili powder
On medium heat, sauté onions on low flame, add ginger garlic paste. Sauté for a couple of minutes.
Add cumin powder, coriander powder, salt and chili powder. Mix well.
Add curry leaves and sauté for a minute. Add pesarattu cubes, mix well and set lid on. Cook for a couple of minutes and transfer to serving bowl. Serve hot.
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Notes
Goes great as a curry with rice, a snack between meals, or as an appetizer.*Use organic ingredients wherever possible